Single Serve Chocolate Chip Cookie
This website uses affiliate links, which means I may earn a commission if you click on the link and make a purchase.
Crispy on the edges and soft and chewy in the center. This Single Serve Chocolate Chip Cookie is perfect for when you want a quick dessert with no leftovers!
If you want more small batch recipes, be sure to check out the Small Batch Honey Butter Cinnamon Rolls, Small Batch Maple Brown Sugar Cookies, or Chocolate Oreo Cake for Two.
Table of Contents
Cookies are my love language. I always have them in my pantry, fridge, or freezer. I like knowing they are there so I can enjoy one anytime I want. But if you don’t have self control you may feel otherwise. You may not like having a whole batch of cookies in the house because you just can’t stop yourself from sneaking back into the pantry and grabbing a bite.
Enter this Single Serve Chocolate Chip Cookie! This big chocolate chip cookie is just enough for one (or two if you feel like sharing!).
Why You’ll Love This Recipe
Small Batch: This big chocolate chip cookie is a small batch recipe that’s perfect for one or two people.
Perfect Texture: This Single Serve Chocolate Chip Cookie has crispy edges and it’s soft and chewy in the center.
Eggless: This big chocolate chip cookie is naturally eggless! I use milk in place of eggs, you can use cow’s milk or coconut milk.
Flexible: This Single Serve Chocolate Chip Cookie is super flexible. You can easily make this vegan by using vegan butter and dairy free milk. You can also swap out the chocolate chips for dark, milk, or white chocolate. Feel free to add in walnuts ir almonds if you like nuts too.
Ingredients
- Butter: I use Organic Valley Salted Butter. If you want to make this cookie vegan, just replace it with vegan butter or shortening.
- Light Brown Sugar: I use my homemade light brown sugar, but store bought also works.
- Vanilla Extract: My favorite is Simply Organic.
- Milk: You can use any kind of milk, cow’s milk, coconut milk, almond, or oat milk all work.
- All Purpose Flour: I use Cairnspring Mills, which is my favorite!
- Baking Soda: I use baking soda since I’m using brown sugar.
- Salt: Make sure to use a fine sea salt.
- Chocolate Chips: I use organic semi sweet chocolate chips, but dark, milk or white chocolate also work if you prefer.
- Flaky Sea Salt: I top this cookie with flaky sea salt, but this is totally optional.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Mixing Bowl: I just use a mixing bowl to mix up this cookie. If you prefer to use a hand mixer you can also do that.
- Spatula: I use a spatula to mix up the dough.
- Quarter Sheet Pan: Because this is just one cookie, I just use a quarter sheet pan.
- Parchment Paper: I always use parchment paper because I think cookies bake better with it. My favorite nontoxic parchment paper is Kana.
Subscribe to Mimi's Organic Eats Channel
Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!
Subscribing is easy and just by subscribing, you are directly supporting my site!
Step by Step Instructions
Step 1
Preheat the oven to 375°F. Line a quarter sheet pan with parchment paper.
Step 2
In a large mixing bowl, add the butter, light brown sugar, and vanilla extract. Mix with a spatula to combine completely, ensuring there’s no butter chunks.
Add the milk, flour, baking soda, and salt and fold to combine completely.
Add the chocolate chips and stir to combine completely.
Step 3
Form into a disk that’s about 3 to 4-inches in diameter and place on the prepared baking sheet. (Add more chocolate chips on top if you want!)
Step 4
Bake for 15 to 20 mins or until the edges are golden brown to your liking. If you like a really doughy cookie, you can also underbake this, as there’s no eggs!
Step 5
Sprinkle with flaky sea salt immediately after coming out of the oven.
Baker’s Tips
- Make sure your butter is soft; this is key as you’re mixing this by hand.
- If you want to use a hand mixer for this, you can also do that as well.
- You can use any kind of milk that you like!
- I use a quarter sheet pan because this cookie is so small. But if you don’t have a quarter sheet pan, you can just use a half sheet pan too.
- Because this cookie is naturally eggless, you can underbake it if you like a really doughy cookie.
Easy Substitutions
- Vegan: Make this cookie vegan by replacing the butter with vegan butter. And replace the milk with coconut milk (or almond or oat).
- Add Nuts: If you want nuts you can add 28 grams of chopped walnuts, almonds, or pecans.
- Chocolate: Feel free to use milk chocolate, dark chocolate or white chocolate in place of the semi sweet chocolate chips.
FAQ’s
Yes, just replace the butter with vegan butter and the milk with your favorite non dairy milk like coconut or almond.
Yes, just double or triple the recipe for rep or three cookies.
Craving More?
Single Serve Chocolate Chip Cookie
Ingredients
- 28 grams salted butter softened
- 57 grams light brown sugar
- ¼ teaspoon vanilla extract
- 1 tablespoon milk
- 64 grams all purpose flour
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- 50 grams semi sweet chocolate chips (plus extra for topping if you want)
- Flaky sea salt
Instructions
- Preheat the oven to 375°F. Line a quarter sheet pan with parchment paper.
- In a large mixing bowl, add the butter, light brown sugar, and vanilla extract. Mix with a spatula to combine completely, ensuring there’s no butter chunks.
- Add the milk, flour, baking soda, and salt and fold to combine completely.
- Add the chocolate chips and stir to combine completely.
- Form into a disk that’s about 3 to 4-inches in diameter and place on the prepared baking sheet. (Add more chocolate chips on top if you want!)
- Bake for 15 to 20 mins or until the edges are golden brown to your liking. If you like a really doughy cookie, you can also underbake this, as there’s no eggs!
- Sprinkle with flaky sea salt immediately after coming out of the oven.
Video
Notes
Nutrition
Join Our Organic Community
Leave a Comment